2 lbs chicken thighs
4 Tbs olive oil
2 or 3 cloves of garlic
2 large onions
1/2 jalapeno pepper seeded and minced
1 15 oz can diced tomatoes with juice
1/2 tsp salt
2 Tbs ground sumac
1/2 tsp pepper
Leave skin and bone on thighs, it is more authentic, or use skinless.
Cut chicken into thirds or quarters.
Sauté chicken in oil for about 8 minutes.
Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).
Brown until translucent.
Add tomatoes and sumac and cook on low heat for about an hour
or until the chicken is tender.
Salt and pepper to taste.
Serve with Basmati or yellow rice.
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